I am so excited to let you know that this is my first blog post to include micro recipe videos!
These are so much fun to create. If they seem a little rough at first - please bear with me - a little more practice and all should be smooth and finessed.
Now for today's topic.....
A few months ago, the generous folks at Emile Henry sent me a baguette baker. I had been
borrowed the Bread Cloche from the Sur la Table Kitchen and was having great success.
I posted my photos online and Emile Henry picked up my threads. They offered to send me the Baguette baker to experiment with - as a certified baguette obsessed baker - I could not have been more thrilled.
The baker came with a booklet of nice recipes but I felt they needed more hydration so I changed the formula so that the baguettes were at 73% hydration. They were not super easy to handle but a little flour on the hands goes a long way.
You don't need the Emile Henry Baguette to make these baguettes - but it really does a great job.
Put it on your wishlist baguette aficionados, You will love it.

A piece of parchment paper - cut it 8x10”this will support the baguettes
during proofing and also line the baker during baking. You may have to trim it
to fit the lid.

**A Half Sheet Tray lined with parchment paper can also
be used. Lightly spray with pan spray or
brushed with a thin film of vegetable oil.
(This prevents the dough from sticking if you have to shift the
baguettes on the tray.)

1.Combine the water and yeast in the mixing bowl –
stir to combine, about 15 seconds.

2.Add the flour and salt.

3.Stir with the dough hook until the dough becomes
a cohesive mass. If using the mixer, mix
on speed one for 3 minutes.

4.Cover the dough with plastic wrap or a shower
cap.

5. Let sit
for 45 minutes at room temperature.

6.After 45 minutes give the dough a fold. Using the bowl scraper and starting at the
bottom of the bowl fold each edge toward the center. Then turn the dough over
so the smooth side of the dough is facing you.

7.Cover and let sit for another 45 minutes.

8.Fold again – 3 folds is optimum as folding
strengthens gluten and your baguettes with have more volume. But two folds will
also produce good bread.

9.After the second or third fold let the dough
sit, covered for 10 minutes.

10.Using your bench scraper, divide the dough into
3 equal pieces. Each piece should weigh about

190 grams. Roll each piece into a short sausage shape
(lightly flouring your hands if the dough is sticky. Cover and rest the dough
for 15 minutes. This helps the dough relax so shaping the baguette is easier

13.Your baguettes are proofed with they look like
they have taken a breath and held it. In other words, they are slightly puffy,
about a 1/4 larger then then were and have a slight marshmallow texture. Because they are baking in the Emile Henry
Baker – we are under proofing them slightly. They will finish proofing as the
baker warms up.

14.Remove them from the bag – let them sit for 5
minutes to form a slight skin – this makes them easier to slash.

15.Sprinkle the tops with flour, spray them lightly
with water and slash them on a strong angle 3-five slashes.

17.After 20 minutes, remove the top of the baker
and let the baguettes bake uncovered for 5 more minutes. They should be an all
over deep golden brown – if they are still light after 5 minutes bake them a
few minutes longer.

18.Remove the baguettes from the baker and cool on
a rack.

Next assemble a plate of your
cheeses and pates, invite your friends over, pour the wine and enjoy!

Baguette Party!

Baguettes have no shelf life so
freeze leftovers, well wrapped. Thaw at room temperature for a few hours and
then refresh them, in a 350 degree oven for 5-7 minutes.